Fluke Kombujime* Recipe

Prepare kombu

Wipe the kombu lightly with a damp cloth to remove any surface dust (do not wash under running water which removes flavor). Place kombu on a clean cutting board.

Score and season fluke

Pat the fluke dry with paper towels. Lightly score the flesh side in a crosshatch (shallow cuts) to help flavor penetration. Sprinkle 1 tsp kosher salt evenly over the flesh and rub gently.

Marinate with kombu

Lay the kombu sheet on a piece of plastic wrap. Place the salted fluke on top of the kombu, flesh side down so the kombu contacts the fish. Fold kombu over the fish to cover it completely. Lightly press to ensure contact.

Acid finish

Mix rice vinegar with 1/2 tsp of water. After kombu contact is established, brush or sprinkle the vinegar evenly over the exposed fish surface (this helps encourage umami extraction and lightly cures the surface).

Weigh and chill

Wrap the kombu-covered fluke tightly in plastic wrap. Place in a shallow container, put a small weight (a plate or can) on top to keep contact, and refrigerate for 4 to 6 hours. This is a light kombujime (kelp-cured) — longer (up to 24 hours) will firm and salt the fish more.

Unwrap and rinse

Remove from refrigerator, unwrap, and gently wipe away excess kombu and any curing liquid with a paper towel. If the fish surface is too salty, very briefly rinse with cold water and pat dry. Let rest 10–15 minutes at cool room temperature before slicing for easier cutting.

Make shiso salt

Stack washed shiso leaves, roll tightly into a cigar, and slice crosswise into thin ribbons. Chop the ribbons finely, then mince further until a coarse paste is achieved. In a small bowl combine the chopped shiso with 2 tbs fine sea salt and 1 tsp caster sugar (if using). Rub together until the leaves break down and the salt is evenly green-tinted — this is shiso salt. Taste and adjust: it should be prominently herbal with a saline backbone.

Slice fluke

Using a very sharp sashimi knife, slice the fluke across the grain into thin 3–4 mm slices. Arrange slices on a chilled serving plate, leaving a bit of space between each piece.

Dress slices

Lightly brush each slice with a little neutral oil (about 1 tsp total across all slices) to give sheen and mouthfeel. Sprinkle a small pinch of shiso salt over each slice — start light and add more to taste.

Finish with lime

Cut limes in half. Right before serving, squeeze a few drops of fresh lime juice over each slice or offer lime wedges for guests to finish themselves. The acidity should brighten the umami from the kombu without overpowering.

Arrange micro shiso or micro greens and optional thin cucumber/daikon slices around or under the fluke slices. Sprinkle toasted sesame seeds and a small pinch of freshly ground black pepper if desired. Serve immediately, accompanied by extra shiso salt and lime wedges.